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Serves/Makes: 4

Ingredients:

• 4 1/2 pounds (2 kg) fresh mussels, in shells
• 1 onion
• 2 leeks (white only)
• 2 fennel or celery stalks
• 3 garlic cloves
• 1 tablespoon (15 mL) fennel seeds
• 2 tablespoons (30 mL) olive oil
• 1/2 cup (125 mL) dry white wine
• 2 tablespoons (30 mL) Pastis (optional)
• 28 ounces (796 mL) diced tomatoes
• 2 fresh parsley sprigs or 1 pinch dried parsley
• 2 fresh thyme sprigs or 1 pinch dried thyme
• Salt and pepper

How to cook:

• Well scrub mussel shells under cold, running water reserve (do not soak shells in water).
• Chop onion, leeks, fennel or celery stalks, garlic and fennel seeds.
• Into a large casserole, heat olive oil over medium heat add onion mixture for approximately 5 minutes, until leeks are soft.
• Do not brown vegetables.
• Mix in dry white wine, Pastis and tomatoes.
• Salt and pepper, to taste.
• Bring to a boil simmer for 5 minutes.
• Mix in mussels, parsley and thyme.
• Cover cook over high heat, until shells open-up, approximately 5 minutes.
• Throw away unopened shells.
• Using a slotted spoon, remove mussel shells from casserole.
• Remove mussels from shells arrange mussels onto individual plates, or into shell halves, as you would oysters.
• If using fresh parsley and thyme, remove sprigs from sauce.
• Cook sauce, over high heat, for 5 minutes.
• Pour sauce over mussels and serve immediately.

Hints:

Choose fresh mussels whith shells thightly closed, before cooking.
Slightly opened-up mussel shells can only be eaten if the shells tightly close-up when lightly tapped-on.
An open-up shell means that mussel is dead and therefore can be toxic throw it away.
Mussels will keep, in a large bowl, covered with a damp cloth, for up to 48 hours, refrigerated.

Comments:

The Camargue is the land south of Arles, France.

This recipe for Camargue Mussels serves/makes: 4

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Main Ingredient: Mussels
Preparation Method: Poached/Simmered
Cuisine: French